Ingredients

• 1.5–2 lbs chicken breast tenderloins, cubed
• 2 cups long-grain white rice
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 2–3 tbsp Kinder’s Garlic Parm seasoning
• 1 can (10.5 oz) cream of chicken soup
• 3.5 cups bouillon liquid
• ½–¾ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1–2 cups corn
• 1 cup broccoli, chopped
• 2 handfuls fresh spinach

Instructions

1. Season chicken with Garlic Parm seasoning. Heat butter and olive oil in a large pot over medium-high heat. Brown chicken on all sides, then remove and set aside.
2. In the same pot, sauté onion until softened, about 3–4 minutes. Add garlic and cook 1 minute more.
3. Add rice and toast, stirring, for 1–2 minutes.
4. Stir in cream of chicken soup and bouillon liquid. Bring to a simmer, then cover and cook 12 minutes.
5. Add corn and broccoli, place chicken on top, cover and simmer 6–8 minutes more until rice is tender and chicken is cooked through.
6. Remove from heat. Fold in Greek yogurt, spinach, and lemon juice. Let sit 2 minutes to wilt spinach before serving.

Notes

• Makes 6–8 servings.
• Sub sour cream for the Greek yogurt if preferred.

Ingredients

• 8 oz steak, cubed
• 2 tbsp vegetable oil
• ½ sweet onion, diced
• 2 cloves garlic, minced
• 2 eggs
• 3 cups day-old rice
• 2 tbsp butter
• 2 tbsp soy sauce
• ¼ tsp white pepper
• Salt to taste

Instructions

1. Heat oil in a hot pan or wok. Sauté onion until soft.
2. Add steak and sear until browned. Add butter and garlic.
3. Push ingredients to the side. Scramble eggs in the pan.
4. Add rice and drizzle soy sauce around edges. Season with pepper and salt.
5. Mix all together and serve hot.